Simple Sourdough Sandwich Bread
This simple sourdough sandwich bread is soft, moist and delicious!
Equipment
- stand mixer dough hook and a paddle
- bread pan
- food scale
- plastic wrap or waterproof reusable bowl cover
Ingredients
- 500 g bread flour
- 60 g softened butter or coconut oil
- 25-50 g sugar or honey If you use 50g of sugar the bread will be sweeter but it may take longer to rise.
- 65 g bubbly active starter
- 270 g warm water(80 degrees F)
- 30 g heavy cream or whole milk
- 10 g salt
Instructions
- Feed your starter the night before or even a day or two before you plan to bake.
- Take 10 g starter and feed it at a 1:5:5 ratio so 10g starter, 50g water and 50g bread flour. Mix this up and let it sit on your counter around 72-74°F for 8-10 hours until it more than doubles in size. Then put it in the fridge until your ready to make bread. As long as you put it in the fridge at peak, it will be strong enough to use within a day or two. Once you use the 65g for your recipe put the 45g leftover back in the fridge to save as your new starter for future baking. If you want to make more than one loaf just double the feeding ratios and recipe ingredients.
- Bread Making Day: add flour, butter, sugar and salt to your stand mixer bowl and use the paddle attachment to mix well
- Next add the starter, warm water and cream
- Mix well, then let rest for 30 min covered
- Next switch to the dough hook and knead for 7-10 min
- Let rest 30 min then check for a window pane(if you can stretch the dough and see light through it without it tearing)
- If your dough still breaks easily, knead for another 3-5 min with the dough hook.
- Cover dough and let rest until double in size(about 5 hours at 80°F.) If you are doing this rise overnight, keep it on your counter where it's cooler(around 72-74°F) then it should take 10-12 hours to rise.
- Optional fridge proof overnight or bake the same day
- In the morning or after the first rise pull the dough from the bowl flatten the dough to release any large air bubbles and roll it into a rectangle shape. Tuck the ends under slightly then place in a bread pan and cover with plastic wrap to rise until it reaches about 1 in above the top of the bread pan. This can take anywhere from 2 hours to 6 hours if the dough is cold from the fridge.
- Once the dough is big and puffy, preheat your oven to 375°F and brush the top with an an egg wash(1 egg mixed well with 2 tsp water)
- Bake on the center rack @ 375° F for 45-55 min or until the inside reaches 200°F
- Let cool in pan for 10 minutes the remove to finish cooling completely on a wire rack
- Store your bread in a plastic bag for 2-3 days on the counter then refrigerate or freeze the rest.
Notes
- Tip: If your dough seems sticky and has a hard time reaching window pane, next time try mixing everything except the butter, let rest 30 minutes then add the butter in and mix with the dough hook until near window pane.